Wow - the week went zooming by again! It's already time for another Tasty Tuesday! I'm going to continue with the Brown Bag Recipes for another couple weeks.
I found these cute lunch box notes that you can print out and put in your kids lunches at the Pillsbury website. Always a fun idea to add to your child's lunch to remind them how special they are!
This weeks recipes come from the Pillsbury website. In my search for something different for lunch I found some really good recipes on this site. Some are meant to be served hot but I've tried some of them and they are just as good or even tastier served the next day cold! So I think most of these recipes would make a great lunchbox sandwiches!
Ham and Cheese Biscuit Sandwiches
INGREDIENTS
1 cup cubed cooked ham
1 cup shredded Swiss cheese (4 oz)
1/2 cup finely chopped peeled apple
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
1 Eggland's Best egg, slightly beaten
1 teaspoon water
Chopped tomato, if desired
DIRECTIONS
1. Heat oven to 375°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. In small bowl, gently mix ham, cheese and apple. Separate dough into 10 biscuits. Press or roll 5 biscuits into 4-inch circles on cookie sheet.
2. Place about 1/2 cup ham mixture onto center of each circle. Press or roll remaining 5 biscuits into 5-inch circles; place over ham mixture on each. Press edges with fork to seal. Mix egg and water; brush over filled biscuits.
3. Bake 13 to 18 minutes or until golden brown. Cut each sandwich in half. To serve, garnish with tomato.
Note: These were delicious cold!
Chicken Caesar Sandwich Ring
INGREDIENTS
2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf
1 egg, beaten
1 lb cooked chicken (from deli), cut into 1/8-inch slices
4 tablespoons Caesar dressing
1/4 cup shredded fresh Parmesan cheese (1 oz)
2 cups torn romaine lettuce (about 6 leaves)
1 large tomato, sliced
DIRECTIONS
1. Heat oven to 375°F. Grease or spray large cookie sheet. Remove dough from both cans. Place dough seam side down, and join ends to form large ring; press ends together firmly to seal.
2. Brush dough ring with beaten egg. With kitchen scissors, cut surface of dough every 2 inches to form Vs.
3. Bake 20 to 25 minutes or until deep golden brown. Cool 15 minutes.
4. With serrated knife, cut bread ring in half horizontally. Top bottom half of ring with chicken. Drizzle with 2 tablespoons of the dressing. Sprinkle with Parmesan cheese. Top with lettuce, tomato and remaining 2 tablespoons dressing. Cover with top half of ring. Cut into sandwiches.
Turkey Brie Biscuit Sandwiches
INGREDIENTS
2 Pillsbury® Grands!® frozen extra large Easy Split™ biscuits (from 31.8-oz bag)
2 teaspoons chipotle ranch dressing
4 thin slices cooked turkey breast
4 thin slices Brie cheese
2 lettuce leaves
DIRECTIONS
1. Heat oven to 400°F. Bake biscuits as directed on bag. Cool completely, about 10 minutes.
2. Split each biscuit in half. Spread dressing evenly on bottom half of each biscuit. Top with turkey, cheese and lettuce leaf. Cover each with top half of biscuit.
Cheesy BLT Mini Sandwiches
INGREDIENTS
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/2 cup Cheddar-Monterey Jack cheese blend, shredded (2 oz)
8 slices bacon, crisply cooked, crumbled (1/2 cup)
2 tablespoons chopped green onions (2 medium)
1/3 cup mayonnaise or salad dressing
1/2 cup shredded lettuce
8 cherry tomatoes, sliced
DIRECTIONS
1. Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets.
2. Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack.
3. Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares.
Summer Tuna Salad Sandwiches
INGREDIENTS
4 frozen crusty wheat dinner rolls (from 12.4-oz bag)
1 can (5 oz) solid white tuna in water, drained
1/4 cup mayonnaise or salad dressing
1 teaspoon grated lemon peel
1/2 teaspoon dried dill weed
1 small zucchini, chopped (1/2 cup)
Lettuce and tomato slices, if desired
DIRECTIONS
1. Heat oven to 350°F. Bake rolls as directed on bag; cool 5 minutes.
2. In medium bowl, mix tuna, mayonnaise, lemon peel, dill weed and zucchini. Cut rolls in half. Spoon tuna mixture onto rolls. Serve with lettuce and tomato slices.
Here's some yummy bars from the same site that can be added to any lunch!
White Chocolate-Raspberry Bars
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 1/4 cups white chocolate chunks or white vanilla baking chips
1 jar (12 oz) raspberry jam or preserves (3/4 cup)
1 teaspoon vegetable oil
DIRECTIONS
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle 1 cup of the white chocolate chunks over crust; press firmly into dough.
2. Bake 16 to 20 minutes or until light golden brown. Remove crust from oven. Spread jam evenly over crust. Return to oven; bake 10 minutes longer. Cool completely, about 1 hour.
3. In small resealable food-storage plastic bag, place remaining 1/4 cup white chocolate chunks and the oil; partially seal bag. Microwave on High 30 seconds. Squeeze bag until chunks are smooth. If necessary, microwave 15 to 30 seconds longer. Cut small hole in bottom corner of bag. Squeeze bag gently to drizzle white chocolate over bars. Refrigerate until chocolate is set, about 20 minutes. For bars, cut into 6 rows by 6 rows. Serve at room temperature.
Chocolate Chip, Oats 'n Caramel Cookie Squares
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 cup quick-cooking oats
Dash salt, if desired
2/3 cup SMUCKER'S® Caramel Ice Cream Topping
5 tablespoons Pillsbury BEST® all-purpose flour
1 teaspoon vanilla
3/4 cup Fisher® Chef's Naturals® Chopped Walnuts
1 cup Hershey's® semi-sweet baking chips (6 oz)
DIRECTIONS
1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
2. Bake 10 to 12 minutes or until dough puffs and appears dry.
Banana Nut Cheerios® Energy Bars
INGREDIENTS
4 cups Banana Nut Cheerios® cereal
1 cup sweetened dried cranberries
1/3 cup slivered almonds, toasted*
1/3 cup roasted unsalted sunflower nuts
1/2 cup light corn syrup
1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1 teaspoon vanilla
DIRECTIONS
1. Spray 9-inch square pan with cooking spray. In large bowl, mix cereal, cranberries, almonds and sunflower nuts.
2. In 2-quart saucepan, heat corn syrup, brown sugar and peanut butter to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla.
3. Pour syrup mixture over cereal mixture; toss to coat. Press firmly in pan. Cool completely, about 30 minutes. For bars, cut into 6 rows by 4 rows.
There are lots more awesome recipes on the site so head on over and find your favorites!
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